Many of us find shopping for milk, cheese and yogurt confusing. Supermarket shelves are crowded with reduced-fat and full-fat options, and there are claims and counter claims in the media about the health benefits (or otherwise) of each. We’re officially advised to reach for reduced fat versions in the UK – as is the case in many other countries – but there are some scientists challenging this recommendation.
They point to research that suggests some full-fat dairy may not be as bad for us as once thought – and in some cases it could be even healthier. How are we supposed to decide? The low-fat argument The advice to choose low-fat dairy dates from the 1980s and is based on the idea that full-fat versions are high in saturated fat, which raises levels of ‘bad’ cholesterol and increases the risk of heart disease. In 2019, the government’s Scientific Advisory Committee On Nutrition (SACN) reviewed the evidence and its advice didn’t change.
It found that reducing our consumption of saturated fat is good for our health. It recommended we limit our intake to no more than 10% of our total energy intake. To help the population achieve this, low-fat dairy is recommended.
But that’s not the whole picture. The case for full fat Dr Duane Mellor, a registered dietician and senior teaching fellow at Aston Medical School, explains that in recent years there’s been a shift in focus, as a large body of research in the area has failed to show that low-fat dairy versions ar.
